Our Onion Rings

Step One

Step One

Nearly 1,000 pounds of colossal onions are peeled and sliced each WEEK at The Cellar. The individual rings are then separated to ensure they are breaded one by one. This is a tedious job but is very important as it allows for the breading to stick better and makes them easier to remove from the batter.

Step Two

Step Two

Each onion ring is then dipped into our secret wet batter followed by the dry mixture. The rings are then refrigerated in the dry mixture for 3 days to allow the breading to adhere to the rings. This time cannot be cut short as the breading does not stick to the onions if they are not given the correct time.

The Final Product

The Final Product

The onions are then pulled from the batter one by one and placed into the fryer (used specifically for our onion rings). Each order is fried individually to ensure each customer receives the best onion rings possible, which is why we are unable to offer our famous onion rings as a side dish. Once they are fried to perfection they are delivered fresh to your table with our housemade ranch dressing for dipping!

Onion Ring Facts

One employee is in charge of making our onion rings five days a week. Mornings are spent slicing and separating while the afternoon is devoted to battering & breading. During the holidays this becomes a six day per week job.

Onion Ring Facts

Onion Ring Facts

In 2012 we sold over 25,000 orders of Onion Rings!! Those orders add up to 360,000 individual Onion Rings. That does not include the two Onion Rings that were served on top of each Western Burger (that adds another 20,562 rings!!).